A super simple make ahead breakfast that will put a smile on your face in the morning. I love peanut butter in both sweet and savoury dishes, and this slightly sweet dessert is given a nutty protein kick with a good dollop of roasted peanut butter.

You don’t have to use the roasted kind. Any peanut butter that’s made simply, with no additives other than salt, is perfect in this chia pudding that’s naturally sweetened with raspberries. You can really make it with any milk you prefer and I’ve used almond, coconut and dairy before. It honestly just depends on your diet and preference.

If you’re making this to have as a grab and go breakfast then just dollop the peanut butter and extra raspberries on top when you grab it from the fridge in the morning.

If you’re having it at home do like the pros do with a McDonalds sundae (don’t judge me it’s been years), half the topping on the bottom, half on the top. In this case half the berries and peanut butter go on the bottom, top with pudding, follow with more peanut butter and berries. Then you have evenly dispersed flavour throughout your breaky – win!

Serves 1

Ingredients

1/4 cup chia seeds

1 cup milk of choice

1/4 tsp vanilla extract

4 Tbs raspberries, fresh or frozen

1 Tbs peanut butter (or more if you like)

Directions

Combine chia, milk, 2 Tbs of berries and vanilla in a jar or container with a secure lid. Tighten lid and shake to combine. Leave overnight in the fridge. If you can give it another shake 1 hr after putting it in the fridge to make sure everything doesn’t just sit on the bottom.

In the morning ether dollop peanut butter and remaining berries on top or do as follows. Place hlaf the peanut butter and 1 Tbs of berries in the bottom of a glass. Fill with the chia pudding. Top with remaining peanut butter and berries.

And you’re done!

HH. x